Easy Sheet Pan Fried Rice
Everything but the kitchen sink vegetable fried rice with chili crisp oil, scrambled eggs and soy free teriyaki (links in intro)
Equipment
- Pressure Cooker optional
Ingredients
- 2.5 cups Jasmine rice
- Sesame oil
- 1/2 large white onion
- 2 inches fresh ginger root
- 5 cloves garlic
- 1 bunch broccolini
- 2 cups cauliflower
- 1 jalapeno
- 2 large eggs, scrambled
- 1.5 cups cashews
- Green onions/spring onions
- Dehydrated seaweed sheets, the tasty snacky ones (gimMe sea salt)
- Chili crisp oil (Fly by Jing)
- Soy sauce or soy-free marinade (I use Big Tree Soy-Free Marinade Teriyaki )
- Garnish- cilantro, micro greens, more green onion or chives, seaweed paper and chopped roasted cashews on top. Drizzle of chili crisp oil.
Instructions
- Use leftover rice or make ahead the jasmine rice so it can be refrigerated before cooked on the sheet pan with everything else. Follow rice cooking instructions on the packaging and use rice maker or stovetop method. You can follow this guide to perfect instant pot rice, if you have a instant pot. Make sure rice is cold before hand.
- Preheat oven to 400°F
- Chop the ingredients: onions - into large bite size pieces, finely mince garlic, finely cut or grate fresh ginger root, chop broccolini and cauliflower into bite size pieces. Remove stem and seeds from jalapeño and finely chop. Slice green onions, slice dehydrated seaweed sheets Chop 1/2 cup of roasted cashews and set aside for garnishing the top later.
- Prepare the sheet by lightly coating in sesame oil and heating in oven to 400 degrees before placing the ingredients on it. This helps rice and veggies not to stick.
- Place cauliflower, broccolini, onions, garlic, ginger, 1 cup whole cashews, chopped jalapeño on sheet, drizzle with sesame oil and use tongs to toss to coat.
- Add cold rice, break it up, drizzle more sesame oil and soy sauce or soy-free marinade and toss once more. Cook at 400°F for 15 minutes.
- While the sheet pan vegetable fried rice is cooking, scramble the two eggs, add chives or more green onion if you like, and cook them omelet style, nice and thin and spread out. then cut up or slice into long sheets (like a French omelette), showed in photos.
- Remove sheet pan rice and veggies and place on a large serving dish. Top with egg, green onions, strips of seaweed sheets, cilantro, micro greens, chopped cashews and generous amount of chili crisp oil.